CN111869832A - Salted egg yolk flavor shredded marinated duck neck formula and preparation method thereof - Google Patents
Salted egg yolk flavor shredded marinated duck neck formula and preparation method thereof Download PDFInfo
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- CN111869832A CN111869832A CN202010692907.4A CN202010692907A CN111869832A CN 111869832 A CN111869832 A CN 111869832A CN 202010692907 A CN202010692907 A CN 202010692907A CN 111869832 A CN111869832 A CN 111869832A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a salted egg yolk flavor shredded spiced duck neck formula which is prepared from the following raw materials in parts by weight: 80-100 parts of duck neck, 300-400 parts of drinking water, 15-30 parts of chicken frame, 570-1050 parts of spices, 15-20 parts of edible salt, 5-10 parts of hot pepper, 3-5 parts of pepper, 1-3 parts of ginger, 15-20 parts of soybean oil, 3-5 parts of yellow wine, 10-15 parts of white granulated sugar, 10-15 parts of monosodium glutamate, 3-5 parts of dark soy sauce and 2-5 parts of salted egg yolk powder. The invention also discloses a preparation method of the salted egg yolk flavor shredded spiced duck neck.
Description
Technical Field
The invention belongs to the field of preparation of marinated duck necks, and particularly relates to a salted egg yolk flavor shredded marinated duck neck formula and a preparation method thereof.
Background
The duck neck is cold in nature, can nourish yin and stomach, invigorate spleen and clear heat, is rich in nutrition, has much higher protein content than other meat, has little fat content, is mainly concentrated on duck skin, contains mainly unsaturated fatty acid and low-carbon fatty acid, and has very high contents of folic acid, vitamin E, B vitamins and mineral substances such as phosphorus and the like in the duck neck, thereby being beneficial to improving human immunity, helping to repair skin and resisting oxidation. Meanwhile, the duck neck has very high content of hydrochloric acid, and the substance is a component of two very important coenzymes in our body, so that eating the duck neck is beneficial to heart and has certain prevention and protection effects on people suffering from heart diseases and myocardial infarction.
The duck necks are eaten in various ways, the duck necks are most characterized by sauce marinating, a lot of prepackaged duck neck snacks are manufactured on the market at present by the sauce marinating process, the varieties are mainly distinguished according to taste types, such as spicy taste, hot taste, sweet and hot taste, sauce taste, rattan pepper taste, lemon taste, honey taste and the like, the marinating formulas of various families are different, but the process is different, the shape of the product is basically 2-3cm of the duck neck cut, and in order to protect color and prevent corrosion, the addition of nitrite and other food additives in the production process is a traditional habit. However, such a method has a certain effect on human body, and is obviously not suitable when healthy life and healthy diet are advocated.
Disclosure of Invention
The invention aims to solve the technical problem of providing a salted egg yolk flavor shredded marinated duck neck formula and a preparation method thereof aiming at the defects of the prior art, and the prepared marinated duck neck has a salted egg yolk flavor and is not added with food additives.
The technical scheme adopted by the invention is as follows: a salted egg yolk flavor shredded marinated duck neck formula is composed of the following raw materials in parts by weight:
80-100 parts of duck neck, 300-400 parts of drinking water, 15-30 parts of chicken frame, 570-1050 parts of spices, 15-20 parts of edible salt, 5-10 parts of hot pepper, 3-5 parts of pepper, 1-3 parts of ginger, 15-20 parts of soybean oil, 3-5 parts of yellow wine, 10-15 parts of white granulated sugar, 10-15 parts of monosodium glutamate, 3-5 parts of dark soy sauce and 2-5 parts of salted egg yolk powder.
In one embodiment, the composition is prepared from the following raw materials in parts by weight:
90-thousand parts of duck neck, 350-thousand parts of drinking water, 20-thousand parts of chicken skeleton, 800 parts of spices, 17-thousand parts of edible salt, 7-thousand parts of hot pepper, 4-thousand parts of pepper, 2-thousand parts of ginger, 17-thousand parts of soybean oil, 4-thousand parts of yellow wine, 12-thousand parts of white granulated sugar, 12-thousand parts of monosodium glutamate, 4-thousand parts of dark soy sauce and 3-thousand parts of salted egg yolk powder.
In one embodiment, the spice is a mixture obtained by crushing and mixing 10-30 parts of jade fruit, 20-40 parts of cassia twig, 20-40 parts of clove, 20-40 parts of rhizoma kaempferiae, 40-60 parts of liquorice, 40-60 parts of cardamom, 20-40 parts of amomum tsao-ko, 40-60 parts of myrcia, 40-60 parts of allspice, 20-40 parts of fennel, 40-60 parts of anise, 40-60 parts of cassia bark, 20-40 parts of allspice seed, 60-80 parts of angelica dahurica, 40-60 parts of fructus amomi, 20-40 parts of aftertaste tablet, 10-30 parts of nut, 10-30 parts of purple perilla, 10-30 parts of white pepper, 10-30 parts of red gardenia, 10-30 parts of tsaoko amom, 10-30 parts of cinnamon, 10-30 parts of elecampane and 10-30 parts of groundsel.
The invention also discloses a preparation method of the salted egg yolk flavor shredded spiced duck neck, which comprises the following steps:
a. respectively taking duck necks, drinking water, chicken frames, spices, edible salt, hot peppers, pepper, ginger, soybean oil, yellow wine, white granulated sugar, monosodium glutamate, dark soy sauce and salted egg yolk powder for later use according to parts by weight;
b. removing lymph nodes and fascia on the duck neck, blanching in water at 90-100 ℃ for 3-5 minutes, washing with normal-temperature clear water until no blood is separated out, and draining for later use;
c. mixing duck necks with edible salt, and pickling for 4-8 hours at the pickling temperature of less than or equal to 4 ℃;
d. enabling a stainless steel tag to penetrate through the pickled duck neck medullary cavity to obtain a tag-penetrating duck neck, and keeping the duck neck straight in the tag penetrating process;
e. carrying out hot air circulation air drying on the duck neck with the tag, wherein the air drying time is 8-12 hours, and the air drying temperature is 70-90 ℃;
f. adding the air-dried duck neck with the stick into a marinating soup prepared by boiling drinking water, chicken bone, spices, edible salt, hot pepper, ginger, soybean oil, white granulated sugar and dark soy sauce, adding monosodium glutamate and yellow wine in the marinating process, turning uniformly, stopping heating after marinating for 20-30 minutes, completely immersing the duck neck into the marinating soup, and soaking for 1-2 hours to obtain the marinated duck neck;
g. drying the marinated duck neck with hot air at the temperature of 60-80 ℃ for surface moisture, naturally cooling after drying for 10-20 minutes, and removing a stainless steel stick to obtain a semi-finished duck neck;
h. removing bone spurs of the semi-finished duck necks, controlling the weight of each semi-finished duck neck to be 60-80 g, adding salted egg yolk powder, uniformly mixing, filling into a packaging bag, and carrying out vacuum packaging to obtain the packaged duck necks;
i. putting the packaged duck neck into a sterilization pot for sterilization, wherein the sterilization time is 15-30 minutes, and the sterilization temperature is 105-120 ℃;
j. and (3) placing the sterilized packaged duck necks into a constant-temperature storehouse at 28-40 ℃, standing for 5-10 days, selecting qualified products, and packaging the qualified products to leave a factory after the qualified products are detected by a metal detector and the physicochemical indexes and the microbial indexes of the qualified products are detected by a laboratory.
In one embodiment, in the step b, if the duck neck is a frozen duck neck, putting the frozen duck neck into a thawing pool, adding water to submerge the duck neck by 10-15 cm, and thawing for 8-12 hours at a thawing water temperature of less than or equal to 20 ℃.
In one embodiment, water is changed for 1-3 times in the unfreezing process.
In one embodiment, in step f, the preparation method of the marinade soup comprises:
adding a chicken frame into drinking water, boiling for 10 minutes, adding hot pepper, ginger, spices, soybean oil and white granulated sugar, continuing to boil for 2-3 hours with soft fire, fishing out the chicken frame, adding edible salt and dark soy sauce, and boiling for 0.5-1 hour with soft fire to obtain the marinated soup.
In one embodiment, in the step i, after vacuum packaging and after sterilization, the packaged duck neck is placed in clear water to float out unqualified products with poor vacuum packaging and damaged packages.
In one embodiment, in the step j, the rejected product is a packaged duck neck with a false vacuum package, a damaged vacuum package or an untight seal.
The invention has the beneficial effects that:
1. the production process integrates a hot air drying procedure, and compared with the prior art, the moisture of the product is reduced by 15-20%, so that the product is more durable to store;
2. the shape of the duck neck is fixed by adopting a stainless steel label, the duck neck can keep straight and not bend after being dried by hot air, and the shape of the duck neck finished product in the prior art is thoroughly changed;
3. high-temperature sterilization is adopted, and flotation twice before and after and standing in a constant-temperature warehouse are combined, so that the exposure of unqualified products is accelerated, the unqualified products are effectively controlled, the quality problem that the shelf life of the products can be guaranteed even if no preservative is added is solved, and the food safety is facilitated;
4. compared with the prior art, the process adopts 24 spices for marinating, integrates the flavor of salted egg yolk, conforms to the favor of modern consumers, particularly teenagers and children, evaporates water in the duck neck due to the adoption of the hot air drying process, enhances the meat fiber feeling attached to the bone, separates the duck neck meat from the bone in a hand tearing mode in the eating process, and increases the eating convenience.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
a salted egg yolk flavor shredded marinated duck neck formula is composed of the following raw materials in parts by weight:
80 thousand parts of duck neck, 300 thousand parts of drinking water, 15 thousand parts of chicken frame, 570 parts of spices, 15 thousand parts of edible salt, 5 thousand parts of hot pepper, 3 thousand parts of pepper, 1 thousand parts of ginger, 15 thousand parts of soybean oil, 3 thousand parts of yellow wine, 10 thousand parts of white granulated sugar, 10 thousand parts of monosodium glutamate, 3 thousand parts of dark soy sauce and 2 thousand parts of salted egg yolk powder.
Example 2:
a salted egg yolk flavor shredded marinated duck neck formula is composed of the following raw materials in parts by weight:
90-thousand parts of duck neck, 350-thousand parts of drinking water, 20-thousand parts of chicken skeleton, 800 parts of spices, 17-thousand parts of edible salt, 7-thousand parts of hot pepper, 4-thousand parts of pepper, 2-thousand parts of ginger, 17-thousand parts of soybean oil, 4-thousand parts of yellow wine, 12-thousand parts of white granulated sugar, 12-thousand parts of monosodium glutamate, 4-thousand parts of dark soy sauce and 3-thousand parts of salted egg yolk powder.
Example 3:
a salted egg yolk flavor shredded marinated duck neck formula is composed of the following raw materials in parts by weight:
100 parts of duck neck, 400 parts of drinking water, 30 parts of chicken skeleton, 1050 parts of spice, 20 parts of edible salt, 10 parts of hot pepper, 5 parts of pepper, 3 parts of ginger, 20 parts of soybean oil, 5 parts of yellow wine, 15 parts of white granulated sugar, 15 parts of monosodium glutamate, 5 parts of dark soy sauce and 5 parts of salted egg yolk powder.
In the three embodiments, the spice is a mixture obtained by crushing and mixing 10-30 parts of jade fruit, 20-40 parts of cassia twig, 20-40 parts of clove, 20-40 parts of rhizoma kaempferiae, 40-60 parts of liquorice, 40-60 parts of cardamom, 20-40 parts of amomum tsao-ko, 40-60 parts of myrcia, 40-60 parts of allspice, 20-40 parts of fennel, 40-60 parts of anise, 40-60 parts of cassia bark, 20-40 parts of allspice, 60-80 parts of angelica dahurica, 40-60 parts of fructus amomi, 20-40 parts of aftertaste tablets, 10-30 parts of nut, 10-30 parts of purple perilla, 10-30 parts of white pepper, 10-30 parts of red gardenia, 10-30 parts of tsaoko amom, 10-30 parts of cinnamon, 10-30 parts of costus root and 10-30 parts of groundsel.
In the three embodiments, the invention also discloses a preparation method of the salted egg yolk flavor shredded spiced duck neck, which comprises the following steps:
a. respectively taking duck necks, drinking water, chicken frames, spices, edible salt, hot peppers, pepper, ginger, soybean oil, yellow wine, white granulated sugar, monosodium glutamate, dark soy sauce and salted egg yolk powder for later use according to parts by weight;
b. removing lymph nodes and fascia on the duck neck, blanching in water at 90-100 ℃ for 3-5 minutes, washing with normal-temperature clear water until no blood is separated out, and draining for later use;
c. mixing duck necks with edible salt, and pickling for 4-8 hours at the pickling temperature of less than or equal to 4 ℃;
d. enabling a stainless steel tag to penetrate through the pickled duck neck medullary cavity to obtain a tag-penetrating duck neck, and keeping the duck neck straight in the tag penetrating process;
e. carrying out hot air circulation air drying on the duck neck with the tag, wherein the air drying time is 8-12 hours, and the air drying temperature is 70-90 ℃;
f. adding the air-dried duck neck with the stick into a marinating soup prepared by boiling drinking water, chicken bone, spices, edible salt, hot pepper, ginger, soybean oil, white granulated sugar and dark soy sauce, adding monosodium glutamate and yellow wine in the marinating process, turning uniformly, stopping heating after marinating for 20-30 minutes, completely immersing the duck neck into the marinating soup, and soaking for 1-2 hours to obtain the marinated duck neck;
g. drying the marinated duck neck with hot air at the temperature of 60-80 ℃ for surface moisture, naturally cooling after drying for 10-20 minutes, and removing a stainless steel stick to obtain a semi-finished duck neck;
h. removing bone spurs of the semi-finished duck necks, controlling the weight of each semi-finished duck neck to be 60-80 g, adding salted egg yolk powder, uniformly mixing, filling into a packaging bag, and carrying out vacuum packaging to obtain the packaged duck necks;
i. putting the packaged duck neck into a sterilization pot for sterilization, wherein the sterilization time is 15-30 minutes, and the sterilization temperature is 105-120 ℃;
j. and (3) placing the sterilized packaged duck necks into a constant-temperature storehouse at 28-40 ℃, standing for 5-10 days, selecting qualified products, and packaging the qualified products to leave a factory after the qualified products are detected by a metal detector and the physicochemical indexes and the microbial indexes of the qualified products are detected by a laboratory.
In the three embodiments, in the step b, if the duck neck is the frozen duck neck, putting the frozen duck neck into a thawing pool, adding water to submerge the duck neck by 10-15 cm, and thawing for 8-12 hours at a thawing water temperature of less than or equal to 20 ℃.
In the three embodiments, water is changed for 1-3 times in the unfreezing process.
In the three embodiments, in step f, the preparation method of the marinating soup comprises:
adding a chicken frame into drinking water, boiling for 10 minutes, adding hot pepper, ginger, spices, soybean oil and white granulated sugar, continuing to boil for 2-3 hours with soft fire, fishing out the chicken frame, adding edible salt and dark soy sauce, and boiling for 0.5-1 hour with soft fire to obtain the marinated soup.
In the three embodiments, in the step i, after vacuum packaging and after sterilization, the packaged duck neck is placed in clear water to float out unqualified products with poor vacuum packaging and damaged packages.
In the three embodiments, the rejected product selected in the step j is a packaged duck neck with a false vacuum package, a damaged vacuum package or an untight seal.
The production process of the invention integrates a hot air drying procedure, and compared with the prior art, the moisture of the product is reduced by 15-20%, so that the product is more durable to store; the shape of the duck neck is fixed by adopting a stainless steel label, the duck neck can keep straight and not bend after being dried by hot air, and the shape of the duck neck finished product in the prior art is thoroughly changed; high-temperature sterilization is adopted, and flotation twice before and after and standing in a constant-temperature warehouse are combined, so that the exposure of unqualified products is accelerated, the unqualified products are effectively controlled, the quality problem that the shelf life of the products can be guaranteed even if no preservative is added is solved, and the food safety is facilitated; compared with the prior art, the process adopts 24 spices for marinating, integrates the flavor of salted egg yolk, conforms to the favor of modern consumers, particularly teenagers and children, evaporates water in the duck neck due to the adoption of the hot air drying process, enhances meat fiber feeling attached to the bone, can separate the duck neck meat from the bone in a hand-tearing mode in the eating process, and increases the eating convenience.
The above-mentioned embodiments only express the specific embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (9)
1. The salted egg yolk flavor shredded marinated duck neck formula is characterized by comprising the following raw materials in parts by weight:
80-100 parts of duck neck, 300-400 parts of drinking water, 15-30 parts of chicken frame, 570-1050 parts of spices, 15-20 parts of edible salt, 5-10 parts of hot pepper, 3-5 parts of pepper, 1-3 parts of ginger, 15-20 parts of soybean oil, 3-5 parts of yellow wine, 10-15 parts of white granulated sugar, 10-15 parts of monosodium glutamate, 3-5 parts of dark soy sauce and 2-5 parts of salted egg yolk powder.
2. The salted egg yolk flavored shredded spiced duck neck formula according to claim 1, is characterized by comprising the following raw materials in parts by weight:
90-thousand parts of duck neck, 350-thousand parts of drinking water, 20-thousand parts of chicken skeleton, 800 parts of spices, 17-thousand parts of edible salt, 7-thousand parts of hot pepper, 4-thousand parts of pepper, 2-thousand parts of ginger, 17-thousand parts of soybean oil, 4-thousand parts of yellow wine, 12-thousand parts of white granulated sugar, 12-thousand parts of monosodium glutamate, 4-thousand parts of dark soy sauce and 3-thousand parts of salted egg yolk powder.
3. The formula of the salted egg yolk flavored hand-torn spiced duck neck as claimed in claim 1 or 2, wherein the spices are a mixture obtained by crushing and mixing 10-30 parts of Jade nut, 20-40 parts of Cinnamomum cassia Presl, 20-40 parts of clove, 20-40 parts of rhizoma kaempferiae, 40-60 parts of licorice, 40-60 parts of cardamom, 20-40 parts of Amomum tsao-ko, 40-60 parts of myrcia, 40-60 parts of allspice, 20-40 parts of fennel, 40-60 parts of anise, 40-60 parts of cinnamon, 20-40 parts of fragrant seeds, 60-80 parts of radix angelicae, 40-60 parts of fructus amomi, 20-40 parts of aftertaste tablet, 10-30 parts of fructus amomi, 10-30 parts of purple perilla, 10-30 parts of white pepper, 10-30 parts of fructus gardeniae, 10-30 parts of tsaoko amomum, 10-30 parts of cinnamon, 10-30 parts of radix aucklandiae and 10-30 parts of groundsel.
4. A preparation method of a salted egg yolk flavor shredded spiced duck neck is characterized by comprising the following steps:
a. respectively taking duck necks, drinking water, chicken frames, spices, edible salt, hot peppers, pepper, ginger, soybean oil, yellow wine, white granulated sugar, monosodium glutamate, dark soy sauce and salted egg yolk powder for later use according to parts by weight;
b. removing lymph nodes and fascia on the duck neck, blanching in water at 90-100 ℃ for 3-5 minutes, washing with normal-temperature clear water until no blood is separated out, and draining for later use;
c. mixing duck necks with edible salt, and pickling for 4-8 hours at the pickling temperature of less than or equal to 4 ℃;
d. enabling a stainless steel tag to penetrate through the pickled duck neck medullary cavity to obtain a tag-penetrating duck neck, and keeping the duck neck straight in the tag penetrating process;
e. carrying out hot air circulation air drying on the duck neck with the tag, wherein the air drying time is 8-12 hours, and the air drying temperature is 70-90 ℃;
f. adding the air-dried duck neck with the stick into a marinating soup prepared by boiling drinking water, chicken bone, spices, edible salt, hot pepper, ginger, soybean oil, white granulated sugar and dark soy sauce, adding monosodium glutamate and yellow wine in the marinating process, turning uniformly, stopping heating after marinating for 20-30 minutes, completely immersing the duck neck into the marinating soup, and soaking for 1-2 hours to obtain the marinated duck neck;
g. drying the marinated duck neck with hot air at the temperature of 60-80 ℃ for surface moisture, naturally cooling after drying for 10-20 minutes, and removing a stainless steel stick to obtain a semi-finished duck neck;
h. removing bone spurs of the semi-finished duck necks, controlling the weight of each semi-finished duck neck to be 60-80 g, adding salted egg yolk powder, uniformly mixing, filling into a packaging bag, and carrying out vacuum packaging to obtain the packaged duck necks;
i. putting the packaged duck neck into a sterilization pot for sterilization, wherein the sterilization time is 15-30 minutes, and the sterilization temperature is 105-120 ℃;
j. and (3) placing the sterilized packaged duck necks into a constant-temperature storehouse at 28-40 ℃, standing for 5-10 days, selecting qualified products, and packaging the qualified products to leave a factory after the qualified products are detected by a metal detector and the physicochemical indexes and the microbial indexes of the qualified products are detected by a laboratory.
5. The preparation method of the salted egg yolk flavored hand-torn spiced duck neck as claimed in claim 4, wherein in the step b, if the duck neck is a frozen duck neck, the frozen duck neck is placed in a thawing pool, 10-15 cm of the frozen duck neck is soaked in water for thawing, the thawing time is 8-12 hours, and the thawing water temperature is less than or equal to 20 ℃.
6. The preparation method of the salted egg yolk flavored hand-torn marinated duck neck as claimed in claim 5, wherein water is replaced for 1-3 times in the unfreezing process.
7. The preparation method of the salted egg yolk flavored shredded spiced duck neck as claimed in claim 4, wherein in the step f, the preparation method of the spiced soup comprises the following steps:
adding a chicken frame into drinking water, boiling for 10 minutes, adding hot pepper, ginger, spices, soybean oil and white granulated sugar, continuing to boil for 2-3 hours with soft fire, fishing out the chicken frame, adding edible salt and dark soy sauce, and boiling for 0.5-1 hour with soft fire to obtain the marinated soup.
8. The method for preparing the salted egg yolk flavored hand-torn spiced duck neck as claimed in claim 4, wherein in the step i, the packaged duck neck is placed in clear water after vacuum packaging and sterilization, and unqualified products with poor vacuum packaging and damaged packaging are separated.
9. The method for preparing the salted egg yolk flavored hand-torn salted duck neck as claimed in claim 4, wherein the rejected product selected in the step j is the packaged duck neck with false vacuum package, damaged vacuum package or untight seal.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| CN104305301A (en) * | 2014-11-13 | 2015-01-28 | 河南农业大学 | Production method of sauce fragrant duck neck |
| CN105124619A (en) * | 2015-10-22 | 2015-12-09 | 郑壮鑫 | Salted-egg-yolk flavor bone-removed pig trotter and making method thereof |
| CN106261889A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of flavor duck neck |
| CN106722300A (en) * | 2016-11-28 | 2017-05-31 | 徐州惠农鸭业有限公司 | A kind of dried duck neck processing method |
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2020
- 2020-07-17 CN CN202010692907.4A patent/CN111869832A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| CN104305301A (en) * | 2014-11-13 | 2015-01-28 | 河南农业大学 | Production method of sauce fragrant duck neck |
| CN105124619A (en) * | 2015-10-22 | 2015-12-09 | 郑壮鑫 | Salted-egg-yolk flavor bone-removed pig trotter and making method thereof |
| CN106261889A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of flavor duck neck |
| CN106722300A (en) * | 2016-11-28 | 2017-05-31 | 徐州惠农鸭业有限公司 | A kind of dried duck neck processing method |
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